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Vegan Mango-Saffron Panacotta

The Mango-Saffron Panna Cotta is an exquisite dessert that marries the tropical sweetness of mango with the aromatic allure of saffron, resulting in a culinary masterpiece. This velvety Italian custard, known as panna cotta, is elevated by the addition of ripe mango puree, lending a luscious and fruity undertone to the creamy base. The infusion of saffron threads imparts a subtle yet distinct floral flavor, complementing the richness of the dessert. The golden hue of saffron creates a visually stunning contrast against the vibrant orange of the mango, making it not only a delight for the palate but also a feast for the eyes. With each spoonful, you'll experience the luxurious silkiness of the panna cotta, harmoniously blended with the tropical essence of mango and the delicate floral notes of saffron, making it a sophisticated and indulgent treat for any dessert enthusiast.

Ingredients 1 1/4th cup Full fat coconut Cream 1 cup Extra Creamy or Full Fat Oat milk 1 1/2 cup Mango Puree (I prefer Kesar Mango Puree available in Indian grocery stores) 1/2 tsp ground cardamom 6-7 strands of saffron Mix the above ingredients in a saucepan. Cook on medium heat until warm. Add cardamon & saffron cook until a simmer.

Prepare Agar Agar Mix ½ cup water 2 tsp agar agar powder 1. Take a small pan and mix in the water and agar agar powder. Cook this mixture on medium heat until the agar agar is completely dissolved. 2. Add the warm agar agar mix to the mango mix over the stove making sure it’s completely incorporated and lump free. Pour the mixture into a 9x13 glass tray or dessert cups (24 -2 oz dessert cups) or a mold of your choice. Let it cool. Refrigerate for at least 3-4 hours and enjoy! Prepare Glaze ½ cup mango puree 2 teaspoon cornstarch 2 tablespoon water 1. Stir the cornstarch with water until smooth. Keep aside. 2. Heat up the mango puree on medium heat in a saucepan until it reaches a simmer and in the cornstarch paste to the puree. 
Make sure to keep stirring constantly once it comes to a simmer. 3. Cook for a minute after it starts simmering.
-The sauce is done when it starts to thicken and coats the back of a spoon. 4. Cool the sauce and pour it on the mango panacotta once it’s set.

5. Garnish with pistachios and rose petals.

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